DOCSLIB.ORG

The Deep Roots of Vietnamese Tea: Culture, Production and Prospects

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Deep Roots of Vietnamese Tea: Culture, Production and Prospects SIT Graduate Institute/SIT Study Abroad SIT Digital Collections Independent Study Project (ISP) Collection SIT Study Abroad Fall 2011 The eepD Roots of Vietnamese Tea: Culture, Production and Prospects for Development Robert Wenner SIT Study Abroad Follow this and additional works at: https://digitalcollections.sit.edu/isp_collection Part of the Agriculture Commons, and the Growth and Development Commons Recommended Citation Wenner, Robert, "The eD ep Roots of Vietnamese Tea: Culture, Production and Prospects for Development" (2011). Independent Study Project (ISP) Collection. 1159. https://digitalcollections.sit.edu/isp_collection/1159 This Unpublished Paper is brought to you for free and open access by the SIT Study Abroad at SIT Digital Collections. It has been accepted for inclusion in Independent Study Project (ISP) Collection by an authorized administrator of SIT Digital Collections. For more information, please contact [email protected]. The Deep Roots of Vietnamese Tea: Culture, Production and Prospects for Development Robert Wenner University of Denver World Learning: SIT Study Abroad Vietnam: Culture, Social Change and, Development Fall 2011 Independent Study Project Academic Director: Duong Van Thanh, Ph.D. Abstract Vietnam is at a critical stage in its development. If policy is properly managed the country’s future is incredibly bright as the middle class grows and standards of living continue to rise throughout the country. Agriculture will play a key role in future development as nearly 70 percent of the population participates directly in agricultural work. Each crop that is produced and exported in Vietnam will play a different and integral part in development as the face of agriculture changes with Vietnam’s increased global presence. This research looks specifically at tea production in Vietnam through the lens of agricultural development. Tea is not only a strong export in Vietnam, but it has incredibly strong historical and cultural ties to the country as well. This paper delves deeply into tea to examine where culture and globalization meet, and what the future looks like for tea in Vietnam. Recent ascension into the World Trade Organization places Vietnam in a great position for increased international trade with new partners, holding great potential for growth in the tea industry. As the industry grows, though, what happens to traditional culture as international influence plays an increasing role in Vietnamese life? This study 2 seeks to answer this question as well as provide a holistic view of where the tea industry has come from and what the future may hold. Table of Contents Abstract……………..……………..……………..……………..……………..………… ….……………………….2 Acknowledgements……………..……………..……………..……………..…………… ..……………..……..4 1.) Introduction 1.1 The Focus of the Research……………..……………..……………..……………..…………5 1.2 Methodology……………..……………..……………..……………..……………..…… ………...7 1.3 Limitations……………..……………..……………..……………..……………..……… ……..….9 2.) Discussion 2.1 A Brief History of Tea in Vietnam……………..……………..……………..……………10 2.2 Tea Culture in Vietnam……………..……………..……………..……………..……………14 2.2.1 Che Tuoi - Fresh Tea……………..……………..……………..…………………14 2.2.2 Tra Dao - ‘The Religion of Tea’……………..……………..……………..…..16 3 2.2.3 The Current State of Vietnamese Tea Culture……………..………..…17 2.2.3.1 North versus South……………..……………..……………..……..20 2.3 Vietnamese Tea Production – Post Doi Moi……………..……………..……………20 2.3.1 Growing and Cultivating……………..……………..……………..…………...21 2.3.1.1 The Tea Farmer……………..……………..……………..…………..21 2.3.1.2 Tea Plantations……………..……………..……………..…………...24 2.3.1.3 Divided Production……………..……………..……………..……..25 2.3.1.4 The Problem of Investment……………..……………..………..26 2.3.2 Processing……………..……………..……………..……………..…………………27 2.3.3 Distribution……………..……………..……………..……………..……………….28 2.3.3.1 The Role of Multi-National Corporations…………………..29 2.3.4 Science and Technology……………..……………..……………..……………30 2.3.4.1 The Problem of Investment, Again……………..……………..32 2.4 The Future of Tea……………..……………..……………..……………..……………..……..33 2.4.1 Globalization……………..……………..……………..……………..……………..34 2.4.1.1 The World Trade Organization……………..………………….34 2.4.2 International and Domestic Market Potential……………..………….35 2.4.3 Oolong and New Tea Varieties……………..……………..…………………36 2.4.4 Challenges……………..……………..……………..……………..……………..….37 4 3.) Policy Recommendation and Conclusion……………..……………..……………..……………39 3.1 A Reflection………..……………..……………..……………..……………..…………….. ……42 Works Cited……………..…………………..…………………..…………………..…………… ………………43 Acknowledgements Support for this research came from far and wide, and for this I am incredibly appreciative. Without the help that I received from so many sources throughout Vietnam, and in particular Hanoi, in completing this study, I would have barely been able to scratch the surface of Vietnamese tea. I first would like to thank my academic director Mrs. Thanh Van Duong. Her incredible support and connections throughout the country helped to establish the most incredible foundation for my research from where I was able to dive deeply into my study. I also would like to thank all of the students, namely Nam, Thao and Hai, for their help with interpretation and their general support for my research. An extended thank you goes out to my friend and interpreter Minh. My life was in his hands as we drove to and from the International Tea Festival on motorbike from Thai Nguyen, on what was safe to say the craziest ride of my life, and I’m 5 happy to say he helped me make it out in one piece. My thanks also go out to everyone in the Vietnamese tea community that I was able to speak to. Your pride and support of tea in Vietnam demands considerable respect, and the knowledge that you were willing to share with me was more than I could have asked for. A thank you also goes out to everyone at NOMAFSI for their incredible accommodation during my time studying with them. Vietnam has been an incredible country to conduct research in. The warmth and hospitality that I received throughout my time here is something that I will never forget. 1.) Introduction 1.1 The Focus of the Research Vietnam is at an incredible point in the country’s economic development. Industries are flourishing as policies of market reorientation are starting to take fuller effect after Doi Moi was initiated in 1986. Standards of living are rising throughout the country and economic stabilization and advancement is finally occurring after the decades of war that dramatically stunted Vietnam’s economic growth. The country’s recent membership of the World Trade Organization will also provide Vietnam with great opportunities as long as leaders are able to adhere to the strict policy guidelines that the organization will require. The case 6 of Vietnam is largely unique when compared to other countries in the region, and the choices that the Vietnamese government makes in the coming years with regards to economic policy will be incredibly influential in the future successes and hardships of the country’s economy. From an academic or policy standpoint though, economic development in Vietnam is a beast of a topic. Covering fields from industry to agriculture, and a variety of very distinct periods of policy, textbooks can discuss economic development from a variety of perspectives and sometimes never do the field justice. Even a subset of the larger field, such as agricultural development can be daunting to try to tackle in a concise fashion. Given this and the time and resources at my disposal, I have decided to narrow the focus of my project and what exactly I am looking to explore and the conclusions that I will be able to make. The prominence of agriculture in the Vietnamese economy, both from the standpoint of economic output, as well as the staggering proportion of the population that participates directly agricultural production, makes agriculture a prime field to study within the larger field of economic development. Agriculture has in many ways become the backbone of Vietnamese economic development strategies as the country continues to push for higher yields to raise 7 the standard of living for the nearly 70% of the population that uses agriculture as its main source of income (Pham 1). Within the field of agricultural development, I have decided to narrow my focus to study a single crop, tea. This decision was made not only as a result of having the time constraint of four weeks to conduct my research, but also because of tea’s unique place in Vietnamese agricultural production, as well as its history and culture Tea in Vietnam is not necessarily a key export for the country; though it does annually rank somewhere in Vietnam’s top ten agricultural exports (Pham 3). Crops like rice and coffee remain at the forefront of Vietnam’s agricultural output, and this is very unlikely to change. Tea, however, has considerable potential to increase dramatically in production in the coming decades as more land is dedicated to its production and increasing investment in tea science and technology bring higher yields and higher quality products. Further than economic potential though, tea has a very important place in Vietnamese culture. Tea is consumed daily throughout the country, throughout generations, and has been for centuries. The Vietnamese are proud of their tea, some of which is the oldest in the world, and their unique culture that surrounds it. As production continues to increase though, and policies are implemented and business drives Vietnamese into the world market, what will happen to authentic and
Load more

Recommended publications
  • TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
    Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars ..............................................................................................................................
    [Show full text]
  • Vietnamese Style Café in Lappeenranta – Imatra Region: a Business Concept Statement and Customers’ Preferences
    Saimaa University of Applied Sciences Business and Culture, Imatra Faculty of Tourism and Hospitality Degree Program in Hotel, Restaurant and Tourism Management Huyen Pham; Khoa Nguyen Vietnamese Style Café in Lappeenranta – Imatra Region: A Business Concept Statement and Customers’ Preferences Thesis 2015 Abstract Huyen Pham; Khoa Nguyen Vietnamese Style Café in Lappeenranta – Imatra Region: A Business Concept Statement and Customers’ Preferences, 94 pages, 4 appendices Saimaa University of Applied Sciences Business and Culture, Imatra Faculty of Tourism and Hospitality Degree Program in Hotel, Restaurant and Tourism Management Thesis 2015 Instructors: Mr.Pekka Mytty, Senior Lecturer, Saimaa University of Applied Sciences The purpose of the thesis was to investigate by studying the theories of business concept statement, different forms of business and legal issues needed for opening a food establishment in Finland as well as creating a practical business concept statement for the real business idea of opening a Vietnamese café in the region Lappeenranta – Imatra of Finland. The aim of the authors was to visualize the business idea of the café for the readers through this thesis work. The information and knowledge used in the thesis were gathered from books, the Internet and the market survey. The thesis started with the basic knowledge relating to Vietnam, Vietnamese coffee, tea and culture. The theoretical section covered the theories of the start-up process in running a business as well as the business concept statement itself. Within the theoretical part, the definition of this statement, its contents and concerns were defined clearly. Empirical work was another important part of this thesis. This part comprised a quantitative market research towards the business idea and a written business concept statement.
    [Show full text]
  • Pu-Erh Tea Tasting in Yunnan, China: Correlation of Drinkers’ Perceptions to Phytochemistry
    Journal of Ethnopharmacology 132 (2010) 176–185 Contents lists available at ScienceDirect Journal of Ethnopharmacology journal homepage: www.elsevier.com/locate/jethpharm Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry a,b,c,d,e, c,f d,g a,d Selena Ahmed ∗, Uchenna Unachukwu , John Richard Stepp , Charles M. Peters , Chunlin Long d,e, Edward Kennelly b,c,d,f a Institute of Economic Botany, The New York Botanical Garden, Bronx, NY 10458, USA b Department of Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA c Department of Biological Sciences, Lehman College, Bronx, NY 10468, USA d School of Life and Environmental Science, Central University for Nationalities, Minzu University, 27 Zhong-Guan-Cun South Avenue, Beijing, China e Kunming Institute of Botany, Chinese Academy of Sciences, Heilongtan, Kunming, Yunnan, China f Department of Biochemistry, The Graduate Center, City University of New York, 365 Fifth Avenue, NY 10016, USA g Department of Anthropology, University of Florida, 1112 Turlington Hall Gainesville, FL 32611, USA article info abstract Article history: Aim of the study: Pu-erh (or pu’er) tea tasting is a social practice that emphasizes shared sensory experience, Received 17 March 2010 wellbeing, and alertness. The present study examines how variable production and preparation practices Received in revised form 31 July 2010 of pu-erh tea affect drinkers’ perceptions, phytochemical profiles, and anti-oxidant activity. Accepted 7 August 2010 Materials and methods: One hundred semi-structured interviews were conducted in Yunnan Province to Available online 8 September 2010 understand the cultural and environmental context of pu-erh tea tasting.
    [Show full text]
  • Tea Drinking Culture in Russia
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe.
    [Show full text]
  • A Russian Tea Wedding an Interview with Katya & Denis
    Voices from the Hut A Russian Tea Wedding An Interview with Katya & Denis This growing community often blows our hearts wide open. It is the reason we feel so inspired to publish these magazines, build centers and host tea ceremonies: tea family! Connection between hearts is going to heal this world, one bowl at a time... Katya & Denis are tea family to us all, and so let’s share in the occasion and be distant witnesses at their beautiful tea wedding! 茶道 ne of the things we love the imagine this continuing in so many dinner, there was a party for the Bud- O most about Global Tea Hut is beautiful ways! dhists on the tour and Denis invited the growing community, and all the We very much want to foster Katya to share some puerh with him. beautiful family we’ve made through community here, and way beyond It was the first time she’d ever tried tea. As time passes, this aspect of be- just promoting our tea tradition. It such tea, and she loved it from the ing here, sharing tea with all of you, doesn’t matter if you practice tea in first sip. Then, in 2010, Katya moved starts to grow. New branches sprout our tradition or not, we’re family—in from her birthplace in Siberia, every week, and we hear about new our love for tea, Mother Earth and Komsomolsk-na-Amure, to Moscow and amazing ways that members are each other! If any of you have any to live with Denis (her hometown is connecting to each other.
    [Show full text]
  • What Every Dentist Should Know About Tea
    Nutrition What every dentist should know about tea Moshe M. Rechthand n Judith A. Porter, DDS, EdD, FICD n Nasir Bashirelahi, PhD Tea is one of the most frequently consumed beverages in the world, of drinking tea, as well as the potential negative aspects of tea second only to water. Repeated media coverage about the positive consumption. health benefits of tea has renewed interest in the beverage, particularly Received: August 23, 2013 among Americans. This article reviews the general and specific benefits Accepted: October 1, 2013 ea has been a staple of Chinese life for their original form.4 Epigallocatechin-3- known as reactive oxygen species (ROS) so long that it is considered to be 1 of galate (EGCG) is the principal bioactive are formed through normal aerobic cellular Tthe 7 necessities of Chinese culture.1 catechin left intact in green tea and the metabolism. During this process, oxygen is The popularity of tea should come as no one responsible for many of its health partially reduced to form a reactive radical surprise considering the recent studies benefits.3 By contrast, black tea is fully as a byproduct in the formation of water. conducted confirming tea’s remarkable oxidized/fermented during processing, ROS are helpful to the body because they health benefits.2,3 The drinking of tea dates which accounts for both its stronger flavor assist in the degradation of microbial back to the third millenium BCE, when and the fact that its catechin content is disease.5 However, ROS also contain free Shen Nong, the famous Chinese emperor lower than the other teas.2 Black tea’s fer- radical electrons that can wreak havoc on and herbalist, discovered the special brew.
    [Show full text]
  • Auntie's Wok & Steam Menu
    LUNCH TRAY SETS Monday - Friday 12:00pm - 2:30pm One main, one side and *Andaz Iced Tea $26 One main, one side, one dessert and *Andaz Iced Tea $29 MAINS SIDES Auntie’s Laksa, tiger prawns, sh cake, vermicelli rice noodles Crispy Organic Cucumber Beef Brisket Noodle Soup, chilli oil, spring onion Double Boiled Soup of the Day Hong Kong Style Vegetables Char Kway Teow, Chinese sausage, tiger prawns, squid, sh cake Wok-fried French Beans Kung Pao Chicken, cashew nuts, mixed peppers, organic jasmine rice Seafood Organic Fried Rice, tiger prawns, squid, crab meat, egg *OUR SPECIALTY Steamed Atlantic Cod, Hong Kong style, organic jasmine rice Andaz Iced Tea Sweet and Sour Pork Belly, mixed peppers, celery, organic jasmine rice A refreshing cup of TWG Singapore Breakfast tea blended with a homemade Wok-fried Angus Beef, homemade black pepper sauce, organic jasmine rice pandan syrup for local twist. DESSERTS WINES & BEERS $8 NETT Almond Silken Tofu & Lychee Jelly Chardonnay, Somerton, Australia Chilled Mango Sago & Pomelo Sauvignon Blanc, Los Vascos, Chile Steamed Yam Paste with Coconut Cream & Gingko Nut Prosecco, Veneto, Italy, N.V Seasonal Sliced Fruit Platter Shiraz, Somerton, Australia Cabernet Sauvignon, Los Vascos, Chile Andaz Pils, Pilsner, Singapore COFFEE & TEA $6 Rainforest Alliance Coffee Heineken 0.0, Lager, Netherlands Americano, Cappuccino Tiger, Lager, Singapore Double Espresso, Espresso, Latte TWG Teas Earl Grey, English Breakfast, Sencha Singapore Breakfast, Moroccan Mint Tag @AndazSingapore to share your best dining experience
    [Show full text]
  • Category Report
    COFFEE TEA® STRATEGIC MARKETING & DESIGN STUDIO Category Report COFFEE TEA® STRATEGIC MARKETING & DESIGN STUDIO © 2015 S&D Coffee & Tea i Iced Coffee Category Report ii S&D Coffee & Tea COFFEE TEA® STRATEGIC MARKETING & DESIGN STUDIO 1 Year TREND 2% LSRLIMITED SERVICE RESTAURANT 0% FSRFULL SERVICE RESTAURANT SERVINGS SERVINGS Source: The NPD Group/CREST® 2015 Who Age: Gender: 41% 26% 57% 19% 43% 8% 4% 1% 0-24 25-34 35-44 45-54 55-64 65+ Source: Datassential BUZZ, 1Q 2015 Source: NCA National Coffee Drinking Trends 2015 Ethnicity: Household Income: White 61% Under $50K 40% Asian 14% $50K to $100K 41% Hispanic 12% Over $100K 19% Afr. Amer. 11% Other 2% Source: Datassential BUZZ, 1Q 2015 Source: Datassential BUZZ, 1Q 2015 © 2015 S&D Coffee & Tea 1 Iced Coffee Category Report What Q: What denotes an iced coffee as high quality? Taste / Flavor 33% Right Strength 11% Not Watery / Not Too Much Ice 11% Right Amount of Sweetness 9% Right Temperature 7% Quality Ingredients 5% Source: Datassential S&D (YCD), May 2014 Q: What are the characteristics of a “hand-crafted” iced coffee? SH GRO RE U F N EPARED D ID R B V U B DI A P Y N L E I L B Y A A B 29% N R R S I E S T W 31% A 40% E D Source: Datassential S&D (YCD), May 2014 2 S&D Coffee & Tea COFFEE TEA® STRATEGIC MARKETING & DESIGN STUDIO Q: What are the top iced coffee flavors? MO VAN CAR C IL A H L M A A E L CH HA OC ZE O L N L A U T T E Source: Datassential S&D (Iced and Frozen Coffee Overview) Why Reasons for Drinking Iced Coffee (Top 5): 1.
    [Show full text]
  • Teahouses and the Tea Art: a Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie Master's Thesis in East Asian Culture and History (EAST4591 – 60 Credits – Autumn 2015) Department of Culture Studies and Oriental Languages Faculty of Humanities UNIVERSITY OF OSLO 24 November, 2015 © LI Jie 2015 Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition LI Jie http://www.duo.uio.no Print: University Print Center, University of Oslo II Summary The subject of this thesis is tradition and the current trend of tea culture in China. In order to answer the following three questions “ whether the current tea culture phenomena can be called “tradition” or not; what are the changes in tea cultural tradition and what are the new features of the current trend of tea culture; what are the endogenous and exogenous factors which influenced the change in the tea drinking tradition”, I did literature research from ancient tea classics and historical documents to summarize the development history of Chinese tea culture, and used two month to do fieldwork on teahouses in Xi’an so that I could have a clear understanding on the current trend of tea culture. It is found that the current tea culture is inherited from tradition and changed with social development. Tea drinking traditions have become more and more popular with diverse forms.
    [Show full text]
  • Download Article
    Advances in Social Science, Education and Humanities Research (ASSEHR), volume 152 International Conference on Social science, Education and Humanities Research (ICSEHR 2017) Research on Chinese Tea Culture Teaching from the Perspective of International Education of Chinese Language Jie Bai Xi’an Peihua University, Humanities School Xi’an, China e-mail: [email protected] Abstract—This paper discusses the current situation of Chinese tea culture in teaching Chinese as a foreign language (TCFL) B. Chinese Tea Culture Teaching and points out that it is of great significance to introduce tea In May 2014, the Office of Chinese Language Council culture teaching under the background of global "Chinese International (Hanban) has promulgated the "International Popular", and finally puts forward some teaching strategies to Curriculum for Chinese Language Education (Revised bring inspiration for Chinese tea culture teaching. Edition)" (hereinafter referred to as the "Syllabus"), which refers to the "cultural awareness": "language has a rich Keywords-International Education of Chinese Language； cultural connotation. Teachers should gradually expand the Chinese Tea Culture；Teaching Strategies content and scope of culture and knowledge according to the students' age characteristics and cognitive ability, and help students to broaden their horizons so that learners can I. INTRODUCTION understand the status of Chinese culture in world With the rapid development of globalization, China's multiculturalism and its contribution to world culture. "[1] In language and culture has got more and more attention from addition, the "Syllabus" has also made a specific request on the world. More and more foreign students come to China to themes and tasks of cultural teaching, among which the learn Chinese and learn about Chinese culture and history, Chinese tea culture is one of the important themes.
    [Show full text]
  • The Influence of Cross-Cultural Awareness and Tourist Experience on Authenticity, Tourist Satisfaction, and Acculturation
    sustainability Article The Influence of Cross-Cultural Awareness and Tourist Experience on Authenticity, Tourist Satisfaction and Acculturation in World Cultural Heritage Sites of Korea Hao Zhang 1, Taeyoung Cho 2, Huanjiong Wang 1,* ID and Quansheng Ge 1,* 1 Key Laboratory of Land Surface Pattern and Simulation, Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, 11A, Datun Road, Chaoyang District, Beijing 100101, China; [email protected] 2 Department of Airline Service Science, Joongbu University, 201 Daehak-ro, Chubu-myeon, Geumsan-gun, Chungnam 312-702, Korea; [email protected] * Correspondence: [email protected] (H.W.); [email protected] (Q.G.); Tel.: +86-10-6488-9831 (H.W.); +86-10-6488-9499 (Q.G.) Received: 12 January 2018; Accepted: 20 March 2018; Published: 23 March 2018 Abstract: This study aimed to identify the relationship among the following factors: cross-cultural awareness, tourist experience, authenticity, tourist satisfaction, and acculturation. It also sought to determine what role that tourist activities play in acculturation. Furthermore, this study looked to provide a feasibility plan for the effective management, protection, and sustainable development of World Cultural Heritage Sites. We chose Chinese in Korea (immigrants, workers, and international students) who visited the historic villages of Korea (Hahoe and Yangdong) as the research object, and used 430 questionnaires for analysis. The confirmatory factor analysis and structural equation model were used to verify proposed
    [Show full text]
  • Notes on the History of Tea
    Notes on the History of Tea It is surprising how incomplete our knowledge is. We are all aware that we import coffee from tropical America. But where do we obtain our tea? What is tea? From what plant does it come? How long have we been drinking it? All these questions passed through my mind as I read the manuscript of the pre- ceding article. To answer some of my questions, and yours, I gathered together the following notes. The tea of commerce consists of the more or less fermented, rolled and dried immature leaves of Camellia sinensis. There are two botanical varieties of the tea plant. One, var. sinensis, the original chinese tea, is a shrub up to 20 feet tall, native in southern and western Yunnan, spread by cultivation through- out southern and central China, and introduced by cultivation throughout the warm temperate regions of the world. The other, var. assamica, the Assam tea, is a forest tree, 60 feet or more tall, native in the area between Assam and southern China. Var. sinensis is apparently about as hardy as Camellia japonica (the common Camellia). The flowers are white, nodding, fra- grant, and produced variously from June to January, but usually in October. The name is derived from the chinese Te. An alter- nate chinese name seems to be cha, which passed into Hindi and Arabic as chha, anglicized at an early date as Chaw. The United States consumes about 115 million pounds of tea annually. The major tea exporting countries are India, Ceylon, Japan, Indonesia, and the countries of eastern Africa.
    [Show full text]